Step 1

Warm a tablespoon of olive oil (or water for oil-free) in a large sauté pan over a medium heat.

Step 2

Add the onions and cook, moving frequently until just starting to colour, then add the garlic. Cook for a minute longer.

Step 3

Add the tomatoes and keep moving everything around for about 4 minutes, until they burst a bit and are just starting to caramelize.

Step 4

Turn the heat down to medium-low, add the salt and pepper and herbs, then the tomato paste. Stir together well and let the tomato paste cook for a few minutes, stirring frequently until it turns a darker brick red.

Step 5

Pour in the milk and stir well until a creamy sauce is formed. Keep it simmering over the heat for about 7 minutes, until the sauce reduces and thickens up enough to coat the pasta well. If you leave it any longer and it thickens up too much, simply add a little drop of milk (or starchy pasta water) to thin it.